AUTUMN CHANTERELLE RAVIOLI

I felt like making something different for dinner today, and I figured I was going to try to make ravioli for the first time. I have always been a bit sceptic to make my own pasta since I haven't got a round to getting a pasta maker, yet I thought it can't be that bad just using a normal rolling pin. And it worked! The secret is just to roll it very very thin.... 

I wanted to make it with some seasonal ingredients, so I went to Gutta På Haugen to purchase some chanterelles! It's my favorite mushroom, and I believe that it deserves a dish of its own.

You need for 2 people:

Pasta:

3 eggs

3 dl flour

Filling and sauce:

2 handfulls of chanterelles

3 aroma button mushrooms

4-5 shallots

2 tbsp of fresh thyme

Some pumpkin - cut into small dices 

3 tbsp of lemon juice

salt and pepper to season

1 tbsp of creme fraiche

1 dl of water

50 g butter

4 tbsp of finely shredded parmesan

How to:

First mix eggs and flour and work the dough until it does no longer stick and it is smooth to touch. Leave in the fridge while you get the other ingredients prepared. Boil the pumpkin dices and leave aside.

Finely cut the mushrooms and shallots. Remember it is going to be inside the pasta, so it needs to be small pieces. Fry the mushrooms and shallots with 1 tbsp of the butter together with half of the thyme, some salt, pepper and 2 tbsp of the parmesan. Lastly add 1 tbsp of the lemon juice. Leave to cool down.

Now get your pasta dough and roll it out as thin as you possibly can. Try to get it as thin as you remember normal pasta is. Use plain flour so it doesn't stick. Use a pizza cutter and make around 20-30 squares. Put the filling (in the middle of the ravioli) on half of the squares. Use some water to wet the edges of the squares and then put the remaining pasta squares on top of the ones with filling. Use a fork to "glue" the two parts together as seen above. Try to not get any air in the ravioli.  

Boil the ravioli in 4 minutes in a big pot of salted water. While they are boiling add the remaining butter, creme fraiche, the pumpkin, thyme, lemon juice, parmesan and water to the mushroom mix and bring up to the boil. 

When the ravioli is done, strain them and put on a plate. 5-6 for one person. Add some olive oil and the sauce.

NOW SERVE!

xox